The Boston cooking-school cook book

those of weak digestion can take cocoa where chocolate would prove too rich. Cocoa Shells 1 cup cocoa shells 6 cups boiling water Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding one-third cup cocoa nibs, a much more satisfactory drink is obtained. Cracked Cocoa ½ cup cracked cocoa 3 pints boiling water Boil cracked cocoa and water two hours. Strain, and serve with milk and sugar. If cocoa is pounded in a mortar and soaked over night in three pints water, it will require but one hour’s boiling. Breakfast Cocoa 1½ tablespoons prepared cocoa 2 tablespoons sugar 2 cups boiling water 2 cups milk Few grains salt Scald milk. Mix cocoa, sugar, and salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat two minutes, using Dover egg-beater, when froth will form, preventing scum, which is so unsightly; this is known as _milling_. Reception Cocoa 3 tablespoons cocoa ¼ cup sugar A few grains salt 4 cups milk ¾ cup boiling water Scald milk. Mix cocoa, sugar, and salt, adding enough boiling water to make a smooth paste; add remaining water and boil one minute; pour into scalded milk. Beat two minutes, using Dover egg-beater. Brandy Cocoa 3 tablespoons cocoa ¼ cup sugar 1½ cups boiling water 4 cups milk 3 teaspoons cooking brandy Prepare as Reception Cocoa, and add brandy before milling. Chocolate I 1½ squares Baker’s chocolate ¼ cup sugar Few grains salt 1 cup boiling water 3 cups milk Scald milk. Melt chocolate in small saucepan placed over hot water, add sugar, salt, and gradually boiling water; when smooth, place on range and boil one minute; add to scalded milk, mill, and serve in chocolate cups with whipped cream. One and one-half ounces vanilla chocolate may be substitute for Baker’s chocolate; being sweetened, less sugar is required. Chocolate II Prepare same as Chocolate I., substituting one can evaporated cream or condensed milk diluted with two